Artichoke and Green Olive Dip
Source of Recipe
relish.com
List of Ingredients
- 2 (14 2/3-ounce) cans whole artichoke hearts
- 1/2 cup extra-virgin olive oil
- 2 teaspoons fresh lemon juice
- 1 garlic clove, minced
- 1 cup pitted green olives, finely chopped
- Freshly ground pepper
- 1/4 cup finely chopped fresh parsley
Instructions
- Drain artichoke hearts and rinse in cool water. Pat them dry with paper towels and place in a food processor with olive oil, lemon juice and garlic. Puree until smooth, 2 to 3 minutes.
- Transfer to a bowl and stir in green olives. Season with pepper to taste. Chill at least 2 hours. Before serving, stir in the chopped parsley.
Final Comments
Makes 3 cups
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